Simple baked cheesecake

To celebrate the launch of my new book Natural Small Batch Cheesemaking, I’m sharing an easy recipe for cheesecake.

Cheesecake is one of my favourite foods, but not something I used to make very often until I created this recipe. The recipe I’m sharing today is from A Year in an Off-Grid Kitchen, and could not be simpler. It features the easiest cheese to make at home – a simple whole milk ricotta. Or you can use whatever soft cheese you have around the house, as long as it is drained well and is not too salty.

I usually make this without a crust so that it comes together in minimal time, but if you prefer, you can bake this in your favourite cheesecake crust.

This recipe scales up or down well – just weigh your ricotta and then adjust the amount of eggs and honey to suit – use 1 large egg and 60g (3 tablespoons) honey for every 200g (7oz) ricotta.

Ingredients

170g (1/2 cup) honey

650g (23oz) well-drained salted ricotta

3 large eggs, whisked

(Optional) zest of 1 medium lemon, or a dash of vanilla

Method

Preheat the oven to around 180ºC (350ºF).

If your honey has crystallised, gently melt it until it’s runny.

Thoroughly mix the honey with all the remaining ingredients using a fork or whisk until evenly blended. Place in a greased 9” (23cm) pie pan or cake tin.

Bake for around an hour, until golden and set. The middle will puff up while it bakes, and then sink down once it’s removed from the oven.

Serve on its own, or topped with jam, bottled fruits, or fresh berries.